SMOKED KIDNEY BEANS

This bright, crunchy kidney bean salad is tossed in a zippy lime-jalapeño vinaigrette. Terrific on its own, this salad would be equally good served with chopped lettuce, and garnished with roasted salted chicken pieces or scooped up with tortilla chips. Deliciously healthy kidney beans also marks as an excellent protein source and I'm pretty sure it won't taste as boring as the name! 

INGREDIENTS FOR 4 SERVINGS-

  • 75 Cups Kidney beans (cooked)

  • 1 stalk Spring onions

  • 1 Yellow and red bell peppers

  • 1/2 Cup Cottage cheese

  • 3-4 Lychees

  • 1 Green chilly

  • 1 Radish

  • 2 tsp Lemon juice

  • 1/2 Cup Olive oil

  • 10 Gram Ginger (pickled)

  • To taste Salt & pepper

  • 1 Bunch Coriander leaves

  • 1 tsp Cumin seeds

  • 1/2 Orange (juiced)

  • A pinch of Orange zest

FOR GARNISHING- 

  • Add handful fresh parsley leaves

LET'S MAKE IT! -

  • Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.

  • Dice and saute the cottage cheese.

  • Dice the lychees, green chillies.

  • In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.

  • Mix the olive oil and lemon juice. Pour into the bowl.

  • Season to taste. Garnish with fresh coriander and serve.

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